Austria Cuisines

Austria's cuisine is derived from that of the Austro-Hungarian Empire. Austrian cuisine is mainly the tradition of Royal-Cuisine ("Hofküche") delivered over centuries. It is famous for its well-balanced variations of beef and pork and countless variations of vegetables. There is also the "Mehlspeisen" Bakery, which created particular delicacies such as Sachertorte, "Krapfen" which are doughnuts usually filled with apricot marmalade or custard, and "Strudel" such as "Apfelstrudel" and "Topfenstrudel" filled with sweetened sour cream. In addition to native regional traditions, the cuisine has been influenced by Hungarian, Bohemia Czech, Jewish, Italian, Balkan and French cuisine, from which both dishes and methods of food preparation have often been borrowed. The Austrian cuisine is therefore one of the most multicultural and transcultural in Europe.

Typical Austrian dishes include Wiener Schnitzel, Schweinsbraten, Kaiserschmarren, Knödel, Sachertorte and Tafelspitz. There are also Kasnockn, a cooked filled dough-bag with cheese and parsley, and Eierschwammerl (chanterelle) dishes. The Eierschwammerl are native yellow, tan mushrooms. The candy PEZ was invented in Austria, also "Mannerschnitten". Austria is also famous for its Mozartkugeln and its coffee tradition.

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